Taro with Pork & Tomato
|Taro||1 Pound (1/2 Kilogram)|
|Pork||2 Pound (1 Kilogram)|
|Oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped green bell pepper||1 Cup (16 tbs) (Capsicum)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Tomato puree||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Peel taro and cut into quarters, then cut into slices 1/2 cm (1/4 in) thick.
Cut pork into cubes about 2 cm (1 in) cubes.
Heat the oil and saute the pork till brown.
Remove from pan.
Now saute the onion till clear and add chopped green capsicum, celery and garlic, stirring well for a few minutes.
Add the pork and tomato puree to the vegetables and simmer for 20-30 minutes.
Arrange the taro slices on top of the pork, sprinkle with lemon juice and then black pepper.
Cover and simmer for about 30 minutes over low heat, till pork and taro are soft.
Garnish with chopped parsley or corainder.